1. To make peanut dipping sauce, add 1/3 cup of water to a small saucepan. Add peanut butter, rice vinegar, ginger and salt. Whisk until smooth. Remove and transfer to a ramekin. Top with chopped peanuts.

2. To drain the tofu, wrap it in a few paper towels and transfer it to a bowl. Place another bowl atop the wrapped tofu and allow it to drain for 10 minutes. (This will take a lot of its moisture out, which will help in achieving those nice grill marks.)

3. Meanwhile, gather your herbs, vegetables and noodles. When the tofu is ready, slice in 3 x 3-inch batons. Heat a grill pan over medium-high heat and brush with a teaspoon of vegetable oil. When hot, add tofu, cooking on each side for 2-3 minutes and until grill marks appear. When the tofu is warm, brush each piece with a light coating of fish sauce. (P.S. Skipping this step is totally fine. I liked them with and without the fish sauce.)

4. To assemble the spring rolls: Fill a shallow, wide bowl with warm water. Dip the rice paper sheet in the warm water for about 5 seconds, and until the paper sheet becomes slightly soft. After it leaves the water, it'll continue to absorb the water so be sure to not over-soak it. Transfer the rice paper sheet to a flat surface. Working quickly, place all of the filling ingredients toward the bottom of the sheet: a piece of tofu, a few julienned carrots, cucumber, jalapeño, and a small handful of noodles. Top with the herbs: thai basil, mint and cilantro. Fold in the sides first and then fold the bottom half over the filling, rolling away from you. Repeat process until you've made about 8 spring rolls.